June 2, 2016 @ 7:00 pm - 9:00 pm

This class will cover two easy and delicious cheeses – Feta and Queso Fresco. Registration is required at www.theartofcheese.com.

We’ll start by learning how to make an easy dry-salted version of feta known as Montoya, a recipe that won a Reserve Champion ribbon at the Boulder County Fair in 2013. We will also go over a recipe for brined feta and discuss the pros and cons of these two methods of making Feta. You will get to sample a marinated version that won a Grand Champion ribbon in 2014.

Next, we’ll make a batch of Queso Fresco, a quick and easy Latin American farm cheese. This is a fresh, bright, milky, and mild sliceable cheese that takes minimal time and equipment to make. We will make and taste several versions of Queso Fresco including a delicious jalapeno pepper variety.

Haystack cheeses and home cheesemaking supplies will be available for purchase. See www.theartofcheese.com for additional events!